Name: Tuscan Gnocchi: A Delicious & Easy Recipe You'll Love
Prep time: 45 min
Cook time: 45 min
Total time: 90 min
Yield: 6 servings
Ingredients: 1.5 lbs Russet Potatoes, peeled and quartered; 1 large Egg, lightly beaten; 1/2 cup grated Parmesan Cheese, plus more for serving; 1/2 teaspoon Salt, plus more for seasoning the pasta water; 1/4 teaspoon Black Pepper; 1- 1 1/2 cups All-Purpose Flour, plus more for dusting; 2 tablespoons Olive Oil; 1 large Onion, chopped; 2 cloves Garlic, minced; 1 (28 ounce) can Crushed Tomatoes; 1 (15 ounce) can Tomato Sauce; 1/2 cup Chicken Broth (or vegetable broth); 1 teaspoon Dried Oregano; 1/2 teaspoon Dried Basil; 1/4 teaspoon Red Pepper Flakes (optional); 1/4 cup Heavy Cream (optional, for extra richness); Fresh Basil Leaves, for garnish

Tuscan Gnocchi, a dish that sings of sun-drenched hills and rustic Italian kitchens, is about to become your new weeknight obsession. Imagine pillowy soft potato dumplings, bathed in a creamy, sun-dried tomato sauce, studded with wilted spinach and savory Italian sausage. Are you drooling yet? I know I am!

Gnocchi itself has a long and storied history, with roots stretching back to Roman times. While the exact origins of Tuscan Gnocchi are a bit more modern, it perfectly embodies the Tuscan spirit of simple, fresh ingredients prepared with love and care. This isn't about fussy techniques or hard-to-find items; it's about celebrating the bounty of the land in a comforting and satisfying way.

People adore this dish for its incredible depth of flavor and satisfying texture. The gnocchi are delightfully tender, providing a perfect canvas for the rich and tangy sauce. The sun-dried tomatoes offer a concentrated burst of sweetness and umami, while the spinach adds a touch of freshness and the sausage provides a savory, meaty counterpoint. It's a complete meal in one bowl, and best of all, it's surprisingly easy to make. Get ready to experience a taste of Tuscany in your own kitchen!

Ingredients:

1.5 lbs Russet Potatoes, peeled and quartered
1 large Egg, lightly beaten
1/2 cup grated Parmesan Cheese, plus more for serving
1/2 teaspoon Salt, plus more for seasoning the pasta water
1/4 teaspoon Black Pepper
1- 1 1/2 cups All-Purpose Flour, plus more for dusting
2 tablespoons Olive Oil
1 large Onion, chopped
2 cloves Garlic, minced
1 (28 ounce) can Crushed Tomatoes
1 (15 ounce) can Tomato Sauce
1/2 cup Chicken Broth (or vegetable broth)
1 teaspoon Dried Oregano
1/2 teaspoon Dried Basil
1/4 teaspoon Red Pepper Flakes (optional)
1/4 cup Heavy Cream (optional, for extra richness)
Fresh Basil Leaves, for garnish

Making the Gnocchi Dough

Okay, let's get started with the heart of this dish – the gnocchi! Don't be intimidated; it's easier than you think. The key is to handle the dough gently and not overwork it.

Boil the Potatoes: Place the peeled and quartered potatoes in a large pot. Cover them with cold water and add a generous pinch of salt. Bring the water to a boil over high heat, then reduce the heat to medium and simmer for about 15-20 minutes, or until the potatoes are fork-tender. You should be able to easily pierce them with a fork.
Drain and Dry the Potatoes: Once the potatoes are cooked, drain them thoroughly in a colander. Then, return them to the empty pot and place the pot back on the stovetop over low heat. This will help to dry out the potatoes and remove excess moisture, which is crucial for light and fluffy gnocchi. Stir the potatoes frequently for about 2-3 minutes, until they appear slightly dry and starchy.
Rice the Potatoes: This is where a potato ricer comes in handy! If you have one, use it to rice the potatoes while they are still hot. Ricing them while hot ensures they are smooth and lump-free. If you don't have a ricer, you can use a food mill or even a potato masher, but be careful not to overwork the potatoes. You want to avoid developing too much gluten, which will make the gnocchi tough.
Cool Slightly and Combine Ingredients: Let the riced potatoes cool slightly for a few minutes, until they are cool enough to handle. Then, in a large bowl, combine the riced potatoes, egg, Parmesan cheese, salt, and pepper. Gently mix everything together until just combined.
Add the Flour: Now, gradually add the flour, starting with 1 cup. Gently mix the flour into the potato mixture until a soft dough forms. Be careful not to overmix! The dough should be slightly sticky but not overly wet. If the dough is too sticky, add a little more flour, a tablespoon at a time, until it reaches the right consistency. Remember, less is more when it comes to flour.
Knead Lightly: Turn the dough out onto a lightly floured surface. Gently knead the dough for just a minute or two, until it comes together into a smooth ball. Again, be careful not to overwork the dough.
Shape the Gnocchi: Divide the dough into several portions. Roll each portion into a long rope, about 1/2 inch in diameter. Use a knife or dough scraper to cut the rope into 1-inch pieces. These are your gnocchi!
Optional: Ridge the Gnocchi: For a more traditional look and to help the sauce cling to the gnocchi, you can ridge them using a gnocchi board or the back of a fork. To do this, gently roll each gnocchi piece down the board or fork, pressing lightly with your thumb. This will create ridges on one side of the gnocchi.
Rest the Gnocchi: Place the shaped gnocchi on a lightly floured baking sheet. You can let them rest for about 15-20 minutes before cooking. This will help them hold their shape better when cooked.

Making the Tuscan Tomato Sauce

While the gnocchi are resting (or even while you're making them!), let's whip up a delicious Tuscan tomato sauce. This sauce is simple, flavorful, and perfectly complements the gnocchi.

Sauté the Aromatics: Heat the olive oil in a large skillet or pot over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Then, add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic!
Add the Tomatoes and Broth: Pour in the crushed tomatoes, tomato sauce, and chicken broth (or vegetable broth). Stir to combine.
Season the Sauce: Add the dried oregano, dried basil, and red pepper flakes (if using). Season with salt and pepper to taste.
Simmer the Sauce: Bring the sauce to a simmer, then reduce the heat to low and let it simmer for at least 15-20 minutes, or longer if you have time. The longer it simmers, the more the flavors will meld together. Stir occasionally to prevent sticking.
Optional: Add Cream: If you want a richer sauce, stir in the heavy cream during the last few minutes of simmering. This will add a lovely creaminess to the sauce.

Cooking and Assembling the Gnocchi

Now for the final step – cooking the gnocchi and bringing everything together! This is the most exciting part because you're almost ready to eat.

Cook the Gnocchi: Bring a large pot of salted water to a boil. Gently drop the gnocchi into the boiling water, a few at a time. Don't overcrowd the pot!
Watch for Floating: The gnocchi are cooked when they float to the surface of the water. This usually takes just a few minutes.
Remove and Drain: Once the gnocchi float, use a slotted spoon to remove them from the water and drain them well.
Combine with Sauce: Add the cooked gnocchi to the skillet with the Tuscan tomato sauce. Gently toss to coat the gnocchi in the sauce.
Serve and Garnish: Serve the Tuscan gnocchi immediately. Garnish with fresh basil leaves and extra grated Parmesan cheese.

Tips for Perfect Gnocchi:

Use the right potatoes: Russet potatoes are the best choice for gnocchi because they are starchy and dry.
Don't overwork the dough: Overworking the dough will develop too much gluten, resulting in tough gnocchi.
Use a light hand with the flour: Add just enough flour to form a soft dough. Too much flour will make the gnocchi dense.
Cook the gnocchi in batches: Don't overcrowd the pot when cooking the gnocchi. Cook them in batches to ensure they cook evenly.
Serve immediately: Gnocchi are best served immediately after cooking.

Variations:

Add vegetables: You can add other vegetables to the sauce, such as spinach, zucchini, or mushrooms.
Use different herbs: Experiment with different herbs, such as thyme, rosemary, or sage.
Add meat: You can add cooked sausage or ground beef to the sauce for a heartier meal.
Make it spicy: Add more red pepper flakes to the sauce for a spicier dish.

Conclusion:

This Tuscan Gnocchi recipe is truly a must-try, and I'm not just saying that! It's a symphony of flavors that perfectly captures the essence of Tuscan cuisine. The pillowy soft gnocchi, bathed in that rich, creamy tomato sauce with hints of garlic, basil, and sun-dried tomatoes, is simply divine. It's the kind of dish that warms you from the inside out and leaves you craving more. The best part? It's surprisingly easy to make, even on a busy weeknight. You don't need to be a professional chef to whip up this restaurant-quality meal in your own kitchen. But the deliciousness doesn't stop there! This recipe is incredibly versatile. Feel free to experiment with different variations to suit your taste. For a heartier meal, consider adding some grilled chicken or Italian sausage to the sauce. If you're a vegetarian, you could toss in some roasted vegetables like zucchini, bell peppers, or eggplant. A sprinkle of red pepper flakes will add a touch of heat for those who like a little kick.

Serving Suggestions:

* Serve it as a main course with a side of crusty bread for soaking up all that delicious sauce. * Pair it with a simple green salad dressed with a light vinaigrette. * Garnish with fresh basil leaves and a generous grating of Parmesan cheese. * For a more elegant presentation, serve it in individual bowls or ramekins. * Leftovers (if there are any!) are just as delicious the next day.

Variations to Explore:

* Creamy Pesto Tuscan Gnocchi: Stir in a spoonful or two of pesto into the sauce for a burst of fresh, herbaceous flavor. * Spicy Tuscan Gnocchi: Add a pinch of red pepper flakes or a dash of hot sauce to the sauce for a little heat. * Mushroom Tuscan Gnocchi: Sauté some sliced mushrooms with the garlic and onions for an earthy twist. * Spinach and Ricotta Tuscan Gnocchi: Stir in some wilted spinach and ricotta cheese for a creamy and nutritious addition. * Sun-Dried Tomato Pesto Tuscan Gnocchi: Use sun-dried tomato pesto instead of regular pesto for an intensified tomato flavor. I truly believe that this Tuscan Gnocchi will become a new favorite in your household. It's a comforting, flavorful, and satisfying meal that's perfect for any occasion. Whether you're cooking for a romantic dinner for two or a family gathering, this recipe is sure to impress. So, what are you waiting for? Grab your ingredients, put on your apron, and get cooking! I'm confident that you'll love this recipe as much as I do. And please, don't be shy! I would absolutely love to hear about your experience making this dish. Share your photos, comments, and variations in the comments section below. Let me know what you think, what you changed, and how it turned out. Your feedback is invaluable and helps me to continue creating delicious and easy-to-follow recipes for you. Happy cooking, and Buon Appetito! I can't wait to see your culinary creations!